Ham and Butter Bean Jambalaya 1 c Onions; chopped
1 c Green Bell Pepper; chopped
2 tb Margarine or Butter
2 c Water
1 cn (14.5 or 16 oz.) whole Tomatoes; undrained, cut up
1 cn (6 oz.) Tomato Paste
1 ts Sugar
1/2 ts Dried Thyme Leaves
1/4 ts Cayenne Pepper
1/8 ts Pepper
1 c Uncooked Rice
3/4 lb Cooked Ham; cut into 3/4 inch cubes
1 cn (15.5 oz.) Butter Beans; drained
In large skillet over medium-high heat, cook and stir onions and green
pepper in margarine until crisp-tender. Stir in water, tomatoes, tomato
paste, sugar, thyme, cayenne and pepper. Bring to a boil; add rice. Reduce
heat to low; cover and simmer 25 to 35 minutes or until rice is tender,
stirring occasionally.
Stir in ham and butter beans. Cover; simmer an additional 5 to 10 minutes
or until thoroughly heated, stirring occasionally. 6 (1-1/4 cup) servings.
Ham and Butter Bean Jambalaya printer friendly version located here.
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